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Biscoff Cookie Cinnamon Rolls

Melt-in-Your-Mouth Biscoff Cookie Cinnamon Rolls Recipe

Indulge in these Biscoff Cookie Cinnamon Rolls, a delicious combination of rich cookie butter and cinnamon-sugar goodness.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 8 rolls
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 4 cups all-purpose flour Substitute with gluten-free flour blend for gluten-free option.
  • 2 teaspoons active dry yeast Fresh yeast can be used with liquid adjustments.
  • 1/4 cup granulated sugar Consider honey or maple syrup for a flavor twist.
  • 1 teaspoon salt Alternatives include sea salt or kosher salt.
  • 1 cup warm milk Use dairy-free milk like almond or oat for dairy-free option.
  • 1/2 cup unsalted butter (melted) Plant-based butter can replace for dairy-free version.
  • 1 large egg For vegan option, use a flax egg or chia seed egg.
Filling
  • 1/2 cup brown sugar Coconut sugar offers a sugar-free alternative.
  • 2 tablespoons ground cinnamon A pinch of nutmeg can elevate the flavor.
  • 1/2 cup Biscoff cookie butter Feel free to swap with other nut butters.
Topping
  • 1/2 cup crushed Biscoff cookies Cookie crumbs from similar cookies can substitute.

Equipment

  • mixing bowl
  • Baking dish
  • Rolling Pin
  • Oven

Method
 

Preparation Steps
  1. In a mixing bowl, combine warm milk, granulated sugar, active dry yeast, and a pinch of salt. Let sit for about 5-10 minutes until frothy.
  2. Add the melted unsalted butter and a large egg to the bowl. Stir in all-purpose flour until a soft dough begins to form.
  3. Turn the dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Let rise in a greased bowl for about 1 hour.
  4. Punch down the dough and roll it into a large rectangle. Spread melted butter and Biscoff cookie butter on the dough.
  5. Mix brown sugar and ground cinnamon together, and sprinkle this mixture over the Biscoff spread.
  6. Roll the dough tightly into a log from the long edge, seal the edges, and slice into 8-10 equal pieces. Allow to rise for 30 minutes in a greased baking dish.
  7. Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown.
  8. Drizzle warmed Biscoff cookie butter on top and sprinkle with crushed Biscoff cookies before serving.

Nutrition

Serving: 1rollCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 400IUCalcium: 100mgIron: 1mg

Notes

Store leftover rolls in an airtight container for up to 2 days. For longer storage, refrigerate or freeze individually wrapped rolls.

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